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I woke up this morning to the proverbial gallons of beer on the floor. It so happens that there's been a build up in pressure overnight, and the plastic faucet, slowly but surely, leaked the whole keg. Here's the catch: Even if the the CO2 was plugged to the keg, the regulator was closed...

Hi there folks; I'm making an NEIPA right now, but on a very tight schedule. I brewed it yesterday (Thursday) and pitched a swollen pack of 1318 at 10pm (beer at 66°F). Now I have to leave for three weeks tomorrow (Saturday) at 6am. My plan was to directly dry hop before leaving; heart...

Hi there people! I'll be brewing a bit of an experimental brew for a forthcoming contest, and would appreciate your knowledgeable opinions. I've brewed before a toned down version of this—a mildly sour version with the same grain bill—that came out great. Recipe Specifications (sorry for...

Hi there people! I'm extraordinarily confused by the numbers I get: I hit pre-boil OG, pre-boil volume, and post-boil volume, but not post-boil OG. Most of my batches are like that, this is from yesterday: Recipe: 50% 2-row, 25% munich, expected OG: 1.053, expected efficiency: 65%., measured...

Howdy! I've just visited Warsaw, and was simply amazed by the craft beer life around there. With 7 bars serving craft beers at a 5 minute walk from my hotel, this was an… interesting week :-) Although some beers were definitely under par, one struck my curiosity pretty hard: a collab...

Hi there folks! Simple problem: I want to split a 6 gal. batch to test the impact of T-58 (described as estery, spicy) compared to a (neutral) US-05. I'm not sure what I should aim for as a recipe to make this test, but I still want a tasty brew at the end. What about the following...

Hi there people! For my last brewday, I wanted to experiment with dextrose and went for a DIPA with 14# pilsner, .6# light caramel, and 1.5# dextrose (~9% of the bill). This is an estimated OG of 1.080 at my usual 65% efficiency (no-sparging), though I batch sparged this time, so it should...

Hi there people! I brewed an Irish red (82% MO, 8% rye, some caraaroma, crystal, and chocolate, with East Kent) that I partigyled (5 gal for the big, 2.5gal for the small) to obtain some kind of low-alcohol red, to leave place for my mom's first harvest of Cascade (~40g, whole). The small...

Hi there folks; I'm brewing the following on Sunday, with no-sparge: Edited following SpeedYellow's comment #2 Recipe Specifications -------------------------- Boil Size: 25.11 l Post Boil Volume: 22.05 l Batch Size (fermenter): 18.93 l Bottling Volume: 17.41 l Estimated OG...

Hi there brewthers! I want to have it easy on my next batch, and try a few tricks from this HBT article on 15-minute brewing, so I got myself a Weyermann Oktoberfest extract (unhopped, decocted Vienna 65%, Melanoidin Malt 25%, Caramunich II 10%). Now I have in stock more than two ounces of...

Hi there folks! An unusual request there; I'll be heading to my LHBS later today, and just realized that my copy of Gordon's book is in another country! I really want to make (for the n-th time) his partigyle recipe, though, the one with only Marris Otter for the first runnings, and...

Hi there; Our brew schedule has been a mess recently, and we forgot to brew a Christmas Ale — we are a few months late alright. However, we'd like to have something with those notes (cinnamon and such) for new year's eve and we'll have a session on Sunday. Any advice on a nice all-grain...

Hey there folks, I've been brewing for nearly a year now, but mostly crazy stuff (the "I'm sure this could go into a brew" phase). Now I want to try my hand on something more classic; an american IPA. This recipe should not come as a surprise, except if I missed something, which is entirely...

Hi there folks, I brewed "Brewing Better Beer"'s 7-yo barleywine at the beggining of July. The mash temperature was a few degrees too high, so it had a hard time reaching a decent FG (OG: 1.120, FG: 1.032). I pitched three times; once with some Wyeast yeast, then 3 weeks after that with WL...

Hi there folks! I brewed a few months ago Brewing Better Beer's 7-yo partigyle barley wine. Now,it's time for me to bottle this thing, but I can't find the book anylonger! I seem to recall that the amount of sugar for bottling that the author recommends is something like half the usual...

Hi there folks, I'm waiting for an OG-1.120 barley wine (31# Marris Otter, parti-gyle) to reach 1.025, but the fermentation has stopped at 1.060 after 1 week -- it is now 2 weeks in the primary with no change. I'm guessing this is due to a greater mash temperature than needed (around the...

Hi there folks, My friends and I are feeling pretty adventurous and want to try brewing a parti-gyle recipe (this will be our third all-grain recipe, tenth recipe overall). "Brewing Better Beer" by Gordon Strong gives away a recipe for an English Barley Wine/Brown Ale combo. Simplifying, it...

Hi there people! This is my fourth batch, and I wanted to come up with an easily drinkable beer, preferably golden in color. Flipping through The Complete Joy (I'm getting How to Brew asap ;-) ), I settled for one of the recipe that reads as follows: 4.5 lb English light DME 12 oz...

Good evening all, I may be getting over the top for asking opinions about such a simple recipe, but as this is my fourth batch, better not make a mistake :-) This is adapted from The Complete Joy's charts, and I plugged it into hopville.com system. ******* For a 5-gallon: *** 1.7 kg...

Hi there everyone! Tomorrow, I'm going to rack my Armenian Imperial Stout (from The Complete Joy) to secondary, after a week of fermenting. The recipe already calls for a great amount of hops: 2 ounces of Chinook for boiling and 1 ounce of Cascade at the last minute of boil. This is my...